Beta vulgaris.
The unique beet grown primarily for its leaves, and probably the most ornamental in the vegetable garden. An old European variety, pre-1840 and probably of Hungarian or Alsatian origin, Bull's Blood (sang de bœuf in traditional French) owes its name to the astonishing colour of its foliage: a deep burgundy red, almost purple, with a dark metallic sheen that does indeed recall the colour of dried blood. This extraordinarily dense pigmentation comes from an exceptional concentration of betalains — the red-violet compounds that give beets their characteristic tint, the same pigments that sometimes turn urine pink after eating beets, a harmless and unevenly distributed phenomenon in the population (about 10 to 15 % of people are sensitive to it — it's genetic).
For a long time, this variety was grown mainly in European ornamental gardens as a colourful border plant; only recently, in the wake of the mesclun and microgreen wave, has it rediscovered its full vegetable-garden vocation.
A fairly modest plant 30 to 35 cm tall, which forms from the start a rosette of leaves of a particularly bright and lustrous deep burgundy red, even more intensely coloured under cool conditions (spring and fall). To be harvested in three stages: as microgreens at the cotyledon stage (10 to 14 days), perfect for decorating a plate of tartare or a carpaccio, where they bring an unequalled visual punch at minimal dose; as tender young leaves at the 7-10 cm stage (35 to 45 days) for mesclun and mixed salads, where they bring character and colour to the usually too-green mix; and as mature leaves (55 to 60 days) cooked like Swiss chard, sautéed with garlic in olive oil, added to soups or stir-fries. The roots, which mature at the same time as the mature leaves, are a classic deep red, more modest in size than the root-type varieties (5 to 7 cm), with a classic beet flavour slightly more earthy — good but not exceptional. It's not for them that you grow Bull's Blood.
To note for aesthetes: the intense red of betalains is also used as a natural food colouring (E162), and cooking Bull's Blood produces a magenta-pink cooking water of extraordinary beauty that can be used to naturally tint homemade pasta, rice, or even cake fondant.
Grower's tip: Like Chioggia, the seed "grain" is really a glomerule containing several true seeds, so thinning after emergence is imperative. For microgreen or young-leaf culture, sow in a relatively tight band and harvest by cutting at the base with scissors — the plant often regrows in smaller secondary shoots. For standard culture (roots + mature leaves), thin to 8-10 cm in the row and harvest outer leaves as they go throughout the season, leaving the heart to keep producing. Soaking the seeds 4 to 6 hours before sowing speeds up germination. Direct sowing only, as soon as the soil can be worked (early May in Québec), and staggered sowings possible through late July for a fall harvest.
- Open-pollinated. Heirloom variety pre-1840. Biennial — flowering in the second year. Wind-pollinated; crosses with all other beets and Swiss chards — isolate for seed saving.
- Height: 30 to 35 cm.
- Maturity: 10 to 14 days for microgreens, 35 to 45 for young leaves, 55 to 60 for mature leaves and roots.
- Exposure: full sun; part shade tolerated in summer (foliage colour is even more intense in light shade).
- Loose, well-drained, neutral to slightly alkaline soil. Thin according to intended use.
- Direct-sow early May in Québec, 1 cm deep. Staggered sowings through late July for a fall harvest.
